What beats light mixtures or adds air to eggs?

It sounds like you're describing two different culinary techniques, which both involve manipulating the texture of eggs:

* Light mixtures: This likely refers to techniques that incorporate air into the egg whites, creating a light and fluffy foam. This is achieved by whipping the egg whites, often with the addition of sugar or acid. This technique is crucial for making meringues, soufflés, and many cakes.

* Adding air to whole eggs: This involves beating whole eggs, which introduces air into the yolks and whites. This results in a lighter, fluffier texture, but not as dramatic as whipped egg whites. It's often used in recipes like pancakes, waffles, and certain cakes.

What "beats" these techniques? It depends on what you're aiming for:

* For airy, light textures like meringue: Whipping egg whites is the most efficient method. Adding air to whole eggs won't achieve the same level of lightness.

* For a slightly lighter texture in whole eggs: Beating whole eggs is a good way to introduce a bit of air, but won't be as airy as whipping egg whites.

* For richer, denser textures: If you don't want a light texture, avoid incorporating air by simply whisking the eggs together.

To summarize:

* Whipping egg whites is the best way to incorporate air and achieve a light and fluffy texture.

* Beating whole eggs introduces some air, resulting in a slightly lighter texture.

* Whisking eggs keeps them dense without adding air.

Which technique you use depends entirely on the recipe and the desired texture.